CORN BREAD (The Vegetarian Epicure)

This is a pretty standard recipe for cornbread, but it’s our family favorite. The book it comes from, “The Vegetarian Epicure” by Anna Thomas, is worth checking out

1 ¼ c. unbleached white flour
¾ c. whole-grain corn meal
4 tbsp. sugar
5 tsp. baking powder
¾ tsp. salt
1 egg
1 c. milk
2 tbsp. melted unsalted butter

Butter a nine-inch pie dish. Sift together the dry ingredients. Beat the egg with the milk, and add it to the flour mixture along with the melted butter. Stir everything up well. Spread the batter in the buttered pie dish and bake in a preheated 375° oven for about 30 to 35 min., or until it is lightly browned around the edges. Serve hot with butter.


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